This Vegetable Lasagna Recipe is loaded with fresh veggies including zucchini, mushrooms and spinach. It is light and healthy and takes a half-hour to get into the oven thanks to using purchased sauce and oven-ready noodles.
Step 1
Preheat oven to 350 degrees F. Coat a 9 by 13-inch lasagna baking dish with cooking spray
Step 2
Heat oil in a large skillet. Add garlic, zucchini, onion, carrot, mushrooms, Italian Seasoning, salt and pepper to taste. Cook, stirring often until the vegetables are softened and any liquid has evaporated. Remove from the heat and stir in basil.
Step 3
Mix ricotta, spinach, egg, salt and pepper to taste in a medium bowl.
Step 4
Spread marinara in the bottom of the prepared baking dish. Layer on 3 lasagna noodles. Add on half of the vegetables, spreading evenly. Top with half of the ricotta-spinach mixture, spreading evenly. Spoon on sauce. Top with cheese. Repeat with another layer of noodles, the remaining vegetables, the remaining ricotta, sauce and cheese. Place the remaining 3 noodles on top. Do not top with cheese.
Step 5
Bake until the lasagna is steaming hot, the top layer of noodles is fork-tender and the sauce is bubbling along the edges of the baking dish, about 50 minutes. Remove foil, top with the remaining cheese and bake until the cheese is melted.
Step 6
Let cool 10 to 20 minutes before slicing and serving. Enjoy!!